domingo, 18 de maio de 2014

Cabernet Sauvignon Californiano

Na última 5ª feira, dia 15 de maio, realizamos no Rosmarino mais uma ótima degustação, desta vez de vinhos californianos produzidos a partir da uva Cabernet Sauvignon, com a presença de 8 confrades. Foram degustados 8 vinhos, de safras relativamente recentes (2005, 2007, 2009, 2010 e 2011), O nosso confrade Paulo foi responsável pelo excelente menu da noite.

Couvert: Pão italiano, mini-ciabata, pão de queijo, patê de roquefort, manteiga e azeitona.

Entrada: Brusquetas de pomodoro e basílico, abobrinha e queijo de cabra e de presunto cru e brie.

Primeiro Prato: Minestrone

Segundo Prato: Tender ribs – Costelinhas ao molho barbecue com salada cole slaw, cebola tirolesa e fritas.

Sobremesa: Entremet de chocolate, Torta de nozes carameladas, Merengue de chocolate belga e avelãs, Carolinas de creme, Ovos nevados, Profiteroles, Terrine de Frutas, Tiramisú, Creme brulée, Pastiera di grano, Bavarese de chocolate e Tarte Tatin

Como de costume o serviço foi excelente e a execução do cardapio primorosa.

A degustação contou com sete vinhos bastante alcoolicos, com níveis variando entre 13,9% e 15,5%.

A seguir uma breve descrição dos vinhos degustados:

Grayson Cellars 2010
Produtor: Grayson Cellars
País/Região: USA/California, Sta. Helena
Graduação alcoolica: 13.9%
Uvas: Cabernet Sauvignon
Confrade: Joubert

Honig 2011
Produtor: Honig Vineyards
País/Região: USA/California,  Rutherford
Graduação alcoolica: 14.5%
Uvas: Cabernet Sauvignon
Confrade: Altman

Beringer Knights Valley 2010
Produtor: Beringer Vineyards
País/Região: USA/California, Napa Valley
Graduação alcoolica: 14.3%
Uvas: Cabernet Sauvignon
Confrade: Paulo

CrossBarn 2005
Produtor: Paul Hobbs Vinery
País/Região: USA/California, Napa Valley
Graduação alcoolica: 14.7%
Uvas: Cabernet Sauvignon
Confrade: Calabro

Stags Leap District 2005
Produtor: Robert Mondavi
País/Região: USA/California, Oakville
Graduação alcoolica: 15.5%
Uvas: Cabernet Sauvignon
Confrade: Marcio

Heitz Cellar 2007
Produtor: Heitz Wine Cellars
País/Região: USA/California, Sta. Helena
Graduação alcoolica: 14.5%
Uvas: Cabernet Sauvignon
Confrade: João Luiz

Robert Mondavi Prtivate Selection 2011
Produtor: Robert Mondavi
País/Região: USA/California, Central Coast
Graduação alcoolica: 13.5%
Uvas: Cabernet Sauvignon
Confrade: Alberto

Revana 2009
Produtor: Revana Fam. Vineyards
País/Região: USA/California, Sta. Helena
Graduação alcoolica: 14.5%
Uvas: Cabernet Sauvignon
Confrade: Ricardo

Vinhos degustados
Os vinhos, ainda relativamente jovens, apresentaram cor rubi, praticamente sem halo de evolução, e aromas de frutas vermelhas escuras, toques de baunilha e alguma especiária.

Nesta degustação, os resultados do nosso painel apresentaram, uma reduzida amplitude de notas, em linha com as boas degustações do ano, sendo na média aparada de 1,6 pontos (de 88,0 a 89,6).

O vinho que ficou em último lugar foi o Robert Mondavi Prtivate Selection 2011, produzido pela pela vinícola Robert Mondavi, em Central coast, uma sub-região da California, com 13,5% de alcool, escolhido o pior vinho por 4 confrades e o segundo melhor por um outro confrade.

O segundo melhor vinho do painel, foi o Honig 2011, produzido por Honig Vineyards em Rutherford na California, com 14,5% de alcool, que apesar de ter sido escolhido o melhor vinho por dosi confrades, foi coniderado o pior para outro.

O Campeão da noite, foi o Heitz Cellar 2007, produzido por Heits Wine Cellars, em Santa Helena na California, com 14,5% de alcool, tendo sido escolhido o melhor vinho por tres confrades e o pior por outro.

Vejam os resultados completos abaixo.

Não se esquecam que no dia 25/Junho (quarta feira) degustaremos Barbaresco. Até lá....

Não percam a próxima degustação.

quinta-feira, 15 de maio de 2014

Cabernet Sauvignon

Cabernet Sauvignon is one of the world's most widely recognized red wine grape varieties. It is grown in nearly every major wine producing country among a diverse spectrum of climates from Canada's Okanagan Valley to Lebanon's Beqaa Valley. Cabernet Sauvignon became internationally recognized through its prominence in Bordeaux wines where it is often blended with Merlot and Cabernet Franc. From France, the grape spread across Europe and to the New World where it found new homes in places like California's Santa Cruz Mountains, Napa Valley, New Zealand's Hawkes Bay, Australia's Margaret River and Coonawarra regions and Chile's Maipo Valley and Colchagua. For most of the 20th century, it was the world's most widely planted premium red wine grape until it was surpassed by Merlot in the 1990s.
Despite its prominence in the industry, the grape is a relatively new variety, the product of a chance crossing between Cabernet Franc and Sauvignon blanc during the 17th century in southwestern France. Its popularity is often attributed to its ease of cultivation—the grapes have thick skins and the vines are hardy and naturally low yielding, budding late to avoid frost and resistant to viticultural hazards such as rot and insects—and to its consistent presentation of structure and flavours which express the typical character ("typicity") of the variety. Familiarity and ease of pronunciation have helped to sell Cabernet Sauvignon wines to consumers, even when from unfamiliar wine regions. Its widespread popularity has also contributed to criticism of the grape as a "colonizer" that takes over wine regions at the expense of native grape varieties.
The classic profile of Cabernet Sauvignon tends to be full-bodied wines with high tannins and noticeable acidity that contributes to the wine's aging potential. In cooler climates, Cabernet Sauvignon tends to produce wines with blackcurrant notes that can be accompanied by green bell pepper notes, mint and cedar which will all become more pronounced as the wine ages. In more moderate climates the blackcurrant notes are often seen with black cherry and black olives notes while in very hot climates the current flavors can veer towards the over-ripe and "jammy" side. In parts of Australia, particularly the Coonawarra wine region of South Australia, Cabernet Sauvignon wines tend to have a characteristic eucalyptus or menthol notes.
In California, Cabernet Sauvignon has developed its characteristic style and reputation, recognizable in the world's market. Production and plantings of the grape in California are similar in quantity to those of Bordeaux. The 1976 Judgment of Paris wine tasting event helped to catapult Californian Cabernet Sauvignons onto the international stage when Stag's Leap Wine Cellars' 1973 Stags Leap District Cabernet Sauvignon beat out classified Bordeaux estates like Château Mouton Rothschild, Château Montrose, Château Haut-Brion and Château Léoville-Las Cases in a blind tasting conducted by French wine experts. In the 1980s, a new epidemic of phylloxera hit California, devastating many vineyards, which needed replanting. There was some speculation that ravaged Cabernet vineyards would be replanted with other varietals (such as those emerging from the Rhone Rangers movement) but in fact California plantings of Cabernet Sauvignon doubled between 1988 and 1998; many wine regions— such as Napa Valley north of Yountville and Sonoma's Alexander Valley— were almost completely dominated by the grape variety. It also started to gain a foothold in Dry Creek Valley, Sonoma Mountain and Mendocino County. Cabernet from Sonoma County has shown a tendency to feature anise and black olive notes while Napa County Cabernets are characterized by their strong black fruit flavors.
In California, the main stylistic difference in Cabernet Sauvignon is between hillside/mountain vineyards and those on flatter terrain like valley floors or some areas of the Central Valley. In Napa, the hillside vineyards of Diamond Mountain District, Howell Mountain, Mt. Veeder, Spring Mountain District have thinner, less fertile soils which produces smaller berries with more intense flavors, reminiscent of Bordeaux wines that require years of aging to mature. The yields are also much lower, typically in the range of 1–2 tons per acre in contrast to the 4–8 tons that can be produced in the more fertile valley floors. Wines produced from mountainside vineyards tend to be characterized by deep inky colors and strong berry aromas. Throughout California there are many wine regions that have the potential to grow Cabernet Sauvignon to full ripeness and produce fruity, full-bodied wines with alcohol levels regularly above the Bordeaux average of 12–13%—often in excess of 14%.
The use of oak in California Cabernet has a long history, with many producers favoring the use of new oak barrels heavily composed of American oak. After the early 1980s' unsuccessful trend to create more "food friendly" wines, with less ripeness and less oak influence, winemakers' focus shifted back to oak influence, but producers were more inclined to limit and lighten the use of oak barrels, with many turning to French oak or a combination of new and older oak barrels.

Source: Wikipedia